From macaroni to bologna

Components

• 400 g of papardelle pasta (or another type of long, firm pasta)
• 600 grams of minced duck meat
• One onion
• Half a carrot
• 1 fragment
• Two garlic cloves
• One can of peeled tomatoes including the juice (400 g)
• 1 cup of tea with milk
• 1 cup (tea) of dry white wine
• 1 tablespoon of oil
• 1½ tablespoons of butter
• freshly grated nutmeg to taste
• Add salt and ground pepper gradually, adjusting to taste.
• sprinkled parmesan cheese for serving
• basil leaves as desired for serving

Ready state

1. Clean and dry the carrot and the salt stalk. Peel the carrot and grate it using the coarse side of the grater. Cut the salt stalk into cubes. Peel and finely slice the pike onion and garlic.

1. In a medium pan, heat the oil and butter over medium heat. Once melted, add the onion, season with a pinch of salt, and sauté until softened. Then, add the carrot and salmon, cooking for an additional 3 minutes. Finally, add the garlic and stir for only 1 minute to prevent burning.
2. Incorporate the ground meat and season with salt and black pepper. Cook until the meat is no longer pink. Pour in the milk and stir until it is absorbed. Flavor with nutmeg, add the wine, and continue cooking, stirring occasionally, until the wine has evaporated.
3. Reduce the heat, add the peeled tomatoes along with their juice, and simmer uncovered for approximately one hour, stirring occasionally. Keep the heat very low to prevent the sauce from sticking to the pan and burning. Have a kettle with 1½ cups of hot water prepared. Occasionally, add a small amount of water to the sauce to prevent it from drying out.
4. Once you are ready, turn off the heat and cover the pan to keep the sauce warm. Alternatively, you can prepare the sauce ahead of time and refrigerate it for up to 3 days or freeze it for as long as 3 months.
5. Bring a large pot with 5 liters of water to a boil over high heat. Add 2 tablespoons of salt, then put in the noodles and cook according to the package instructions or until al dente—stir occasionally to separate the strands.
6. Drain the water from the pappardelle and serve it alongside the sauce, corn, grated Parmesan cheese, and basil leaves according to your preference.